Stuffed veggies are so fun to make. The options are endless! From sweet potatoes to zucchini to winter squash. For some reason I always forget about portobello mushrooms though. They are very versatile, and not just for a stir fry. My mom and I used to make mini portobello pizzas during the summer months on the grill. We would stuff them with veggies and cheese. They could easily be made vegan with different fillings. I also love using these caps as burger buns. They are so meaty and flavorful, and they add a great texture to any meal!

The other day I wanted to do something different. I came across the most perfect mushroom caps at the store, and when I got home I immediately threw them in the oven to roast them. I knew I wanted eggs, but I wasn’t quite sure what else. I opened my fridge and the idea hit me…smoked salmon and eggs with mashed avocado! Just like a toast but stuffed into a mushroom instead. I wanted to add something fresh and green, so I steamed some kale, but this could easily be substituted with spinach or another green. The best part of these mushrooms is you can roast a bunch ahead of time and stuff them as you’d like throughout the week! Think chicken salad, egg salad, meatballs. A great meal prep idea. Just heat them in the oven when ready or enjoy them cold. They are filled with fiber and nutrients and low in calories

Ingredients:

  • 2 portobello mushroom caps
  • 1 teaspoon olive oil
  • 1 egg soft boiled (see my post for the perfect soft boiled egg)
  • 2 ounces smoked salmon
  • 1/2 avocado
  • 1/4 cup kale steamed
  • fresh dill for garnish
  1. Preheat oven to broil on high.
  2. Scoop out the stem and insides of the mushroom caps.
  3. Brush the outside and inside of the caps with the oil.
  4. Place the mushroom caps under the broiler and broil on both sides for 5 minutes per side.
  5. Remove from the oven, stuff with mashed avocado, kale and smoked salmon.
  6. Garnish with fresh dill and enjoy. Serve with mini hassleback potatoes (see post for hassleback potatoes).

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